Sweet Potato Gnocchi with Brown Butter/Sage Sauce

In the last post, I shared a beet gnocchi recipe, which is delish. In this post, we have sweet potato gnocchi. So many ways to make gnocchi, so little time. This recipe is all sweet and savory and lick the bowl clean.

  Special Equipment needed: A Hand-held Potato Ricer. 

Sweet Potato Gnocchi with Brown Butter/Sage Sauce

Preparation Time: 20-30 minutes
Cooking time: 1 hour and fifteen minutes
Servings: 4


Ingredients for the Beet Gnocchi:

• 1 large sweet potato
• Two cups all-purpose flour, plus extra
• 1 pinch nutmeg
• 1 pinch cinnamon
• 1 pinch of salt
• 1/2 cup ricotta cheese
• 1/2 cup parmesan cheese, plus freshly grated for garnish
• One egg
• Basil/chives (for garnish) 
• Fresh ground pepper (garnish) 

Ingredients for Sauce:

• Three-four tbsp. butter
• 1 splash olive oil
• 1/4 cup leaves of fresh sage, or 1 tbsp. dried sage
• (optional) roasted cherry tomatoes, around 1 1/2 cups, sliced in half

Instructions for the gnocchi:

Pre-heat oven to 400°F. Place the sweet potato in a baking pan. Bake for 50 minutes. (Dance in the kitchen- or do whatever you need to do while cooking.) Remove from oven. When cool, peel the potato. If roasting tomatoes, place them on parchment paper, drizzle olive oil, and season with salt and pepper. Bake for about 15 minutes at 350°F. Set aside.

Pour two cups flour into a large mixing bowl and create a hole (think volcano), to place the ingredients in the "nest"– the nutmeg, cinnamon, salt, ricotta, parmesan, and using, a handheld potato ricer, squeeze the meat of the potato on top of all this. Then, add the egg. Mix well. Transfer to a floured cutting board/work station. Roll out the dough using the palms of your hands, pushing it until it's smooth. (It's a workout!) If the dough is too wet, add a bit of flour. If it's too dry, add a bit of water. Work that dough--and your arms! Finally, when it's ready, nice and smooth– shape it into a ball. Cut the ball into six-eight pieces. Flour your board again. Take each piece and roll it into a long snake- about 3/4" thick.

Then cut each snake into pieces- about 1/2" long. If you want to get fancy, make indentations with the back of a fork or a gnocchi board. (See below). Place each gnocchi on parchment paper...and continue.

When all of your gnocchi are formed, sprinkle with flour, and then bring a pot of slightly salted water to boil.

For the sauce: in a pan, heat up the butter with a splash of olive oil. Once bubbling, add in the sage. Stir. Reduce heat to low.

Cook the gnocchi for about 1 minute-- or until the gnocchis float to the top. Remove with a slotted spoon. Place the gnocchis on individual plates/bowls...and drizzle with the sage butter sauce. Garnish with roasted cherry tomatoes, if using, basil or chives, fresh ground pepper, and serve. (Add some parmesan, if desired). This dish is nice with a salad and a fresh baguette.

Note: the gnocchi can be prepared in advance and will keep frozen. So get thee a sweet potato gnocchi making!

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Bon Appétit, Baby!

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